Strawberry Crumble Bars
These Strawberry Crumble Bars are what you want to make as soon say you find Spring’s gorgeous strawberries at the market. They are made with an oat base and crumble and are better when chilled. But I guarantee they’ll be gone before it’s totally chilled.
Servings: 16 bars
For the crust and crumble:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter melted (I used Earth Balance Vegan sticks)
- 1/2 teaspoon vanilla extract
For the filling:
- 2 cups finely chopped strawberries
- 2 tablespoons sugar
- Zest of one lemon around 1 tablespoon, and juice will be for the glaze
- 2 teaspoons cornstarch
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice from the lemon zested
For the crust:
In a medium sized bowl, stir together the oats, flour, brown sugar, and salt. Add in the melted butter (I used Earth Balance Vegan sticks)and vanilla; stir until combined.
Reserve about 1/3 of the oat mixture for the topping. Spoon in the remaining 2/3 of the crumble mix into your prepared baking pan and press to form a crust. Set aside the pan and make the filling.
For the filling:
In a small bowl, stir together combine the strawberries with the sugar, lemon zest and cornstarch. Spoon the strawberry filling over the crust and spread evenly with a spatula.
For the crumble:
Sprinkle the rest of the crumble mixture over the strawberry filling and try to cover as much of the strawberries as you can. There will be spots that aren’t completely covered.
Bake for 30-35 minutes until the the crust and the crumble are golden and strawberries bubble just a little (mine was ready at just about 32 minutes. Every oven is different). Cool completely before trying to remove from the pan. Let chill for a few hours in the refrigerator before slicing or you could dive right in as we did. If you choose to not wait, it will be very tricky to slice them and they will not stay intact.